Spicy Korean Chicken Stew (Dakdoritang)
Spicy Korean Chicken Stew (Dakdoritang)
Ingredients
- 1 kg chicken, cut into pieces
- 2 potatoes, medium, cut into large chunks
- 1 carrot, large, cut into large chunks
- 1 onion, medium, roughly chopped
- 2 green onions, chopped
- 6 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 cups water or chicken stock
For the Sauce
- 3 tablespoons gochujang, Korean chili paste
- 2 tablespoons gochugaru, Korean chili powder
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin, rice wine
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- 1
Thoroughly wash the 1 kg of chicken pieces under running water to remove any impurities. Set aside.
⏱️ 5 min
- 2
Prepare the vegetables: Cut the 2 medium potatoes and 1 large carrot into large, bite-sized chunks. Roughly chop the 1 medium onion. Chop the 2 green onions into smaller pieces. Mince the 6 cloves of garlic and 1 tablespoon of ginger.
⏱️ 10 min
- 3
In a medium-sized bowl, combine all the sauce ingredients: 3 tablespoons of gochujang, 2 tablespoons of gochugaru, 4 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of mirin, 1 tablespoon of sesame oil, and 1/2 teaspoon of black pepper. Mix vigorously until all the ingredients are well combined and form a smooth paste.
⏱️ 5 min
- 4
Place the washed chicken pieces into a large pot or Dutch oven. Arrange the chopped potatoes, carrots, and onion around the chicken in the pot. Pour the prepared sauce evenly over the chicken and vegetables, ensuring they are well coated.
⏱️ 5 min
- 5
Pour 3 cups of water or chicken stock into the pot.
⏱️ 1 min
- 6
Place the pot over medium-high heat and bring the mixture to a rolling boil. Once it reaches a boil, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. Continue simmering until the chicken is fully cooked through and the vegetables (potatoes and carrots) are tender when pierced with a fork.
⏱️ 25 min
- 7
Stir in the chopped green onions just before serving. Taste the stew and adjust seasoning as needed, adding more soy sauce or sugar if desired. Serve the spicy Korean chicken stew hot, ideally with a side of steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Korean Chicken Stew (Dakdoritang)
- 1 kg chicken, cut into pieces
- 2 potatoes, medium, cut into large chunks
- 1 carrot, large, cut into large chunks
- 1 onion, medium, roughly chopped
- 2 green onions, chopped
- 6 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 cups water or chicken stock
For the Sauce
- 3 tablespoons gochujang, Korean chili paste
- 2 tablespoons gochugaru, Korean chili powder
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin, rice wine
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- 1
Thoroughly wash the 1 kg of chicken pieces under running water to remove any impurities. Set aside.
⏱️ 5 min - 2
Prepare the vegetables: Cut the 2 medium potatoes and 1 large carrot into large, bite-sized chunks. Roughly chop the 1 medium onion. Chop the 2 green onions into smaller pieces. Mince the 6 cloves of garlic and 1 tablespoon of ginger.
⏱️ 10 min - 3
In a medium-sized bowl, combine all the sauce ingredients: 3 tablespoons of gochujang, 2 tablespoons of gochugaru, 4 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of mirin, 1 tablespoon of sesame oil, and 1/2 teaspoon of black pepper. Mix vigorously until all the ingredients are well combined and form a smooth paste.
⏱️ 5 min - 4
Place the washed chicken pieces into a large pot or Dutch oven. Arrange the chopped potatoes, carrots, and onion around the chicken in the pot. Pour the prepared sauce evenly over the chicken and vegetables, ensuring they are well coated.
⏱️ 5 min - 5
Pour 3 cups of water or chicken stock into the pot.
⏱️ 1 min - 6
Place the pot over medium-high heat and bring the mixture to a rolling boil. Once it reaches a boil, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. Continue simmering until the chicken is fully cooked through and the vegetables (potatoes and carrots) are tender when pierced with a fork.
⏱️ 25 min - 7
Stir in the chopped green onions just before serving. Taste the stew and adjust seasoning as needed, adding more soy sauce or sugar if desired. Serve the spicy Korean chicken stew hot, ideally with a side of steamed rice.
⏱️ 5 min